Stock Farm Club Looking for Sous Chef at Hamilton, Montana Full Time

The Stock Farm Club is a private golf and sporting club located in the Bitterroot Valley.  The club has a provides fine dining and banquet services to members and guests, and supports a variety of dining services for scheduled activities throughout the year.  The Sous Chef supports the Executive Chef and Executive Sous Chef in providing fine dining experiences for members and guests of the Club.  This position will ensure day-to-day operations of the kitchen / culinary facilities support all dining, banquet, and event services.  Responsibilities include oversight of the kitchen, employee breakroom dining, and offsite catered events. 

Essential Duties & Responsibilities

• Oversees and supervises day-to-day operations of kitchen staff to include line preparation for all stations, banquet functions, dishwashing and cleaning, and task checklists.
• Directs food preparation for dining and banquet orders; collaborate with executive chef and executive sous chef on scheduling, menu/dining offerings, and preparation.
• Produces high quality plates, including both design and taste, for any station assigned by the executive chef or executive sous chef.
• Supervises the production and preparation of all employee meals and menu planning; supervises the stocking and service of employee buffet and cleanliness of employee breakroom, bussing of dishes, replenishment of food items and/or eating utensils,  and cleanliness of kitchen equipment.
• Conducts quality assurance testing for consistency in flavor, taste, and aesthetics.
• Ensures appropriate levels of food and general product supplies are on hand; assists executive sous chef with monthly inventories, pricing, cost controls, and food supply issuance and usage.
• Ensures appropriate rotation of stock and food items; cleanliness of kitchen and food preparation areas; compliance with all federal and state sanitation and food safety and handling standards. 
• Assists with menu planning, recipe development/standardization, inventory, and management of supplies.
• Informs executive chef and/or executive sous chef of unusual purchases or inventory levels.
• Monitors and maintains kitchen equipment; organizes food products, operating supplies, equipment, and utensils for use in the kitchen and food preparation areas. 
• Assist with set-up, serving, and tear-down of banquets, buffets, and similar events.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Trains new employees.
• Solves problems that arise and seizes control of issues in the kitchen.
• Perform related duties as assigned

Minimum Education 

Preferred:  High School Diploma or Equivalent; formal culinary training.

Minimum Experience

• 2 years’ kitchen management experience in a comparable restaurant, resort, fine dining establishment or similar.
• Broad range of experience in food production, kitchen organization productivity, and versatility.

Preferred: 

• Prior satisfactory performance as a team member of the Stock Farm Club.
• Experience in a private club or fine dining environment.

Knowledge, Skills & Abilities

• Knowledge of food safety standards and practices.
• Knowledge of various cooking methods, ingredients, procedures, and food presentation.
• Must be able to operate variety of kitchen equipment (slicer, smoker, mixers, fryers, salamanders, boilers, robot coupe, alto shams, ovens, steamers, etc.)
• Skill in the use of English grammar, spelling, punctuation, and mechanics.
• Must be able to read material safety data sheets (MSDS) and properly handle chemicals and cleaning equipment.
• Ability to be flexible and adapt to changing requirements in a fast-paced, dynamic environment. 
• Ability to communicate orally and in writing with diverse audience. 
• Ability to multi-task efficiently and to work independently; ability to resolve issues and deal with uncertainty.
• Ability to maintain professionalism and image of the Stock Farm Club.
• Ability to lift up to 75 pounds.

Additional Requirements

• Possess a food hander certificate, or be able to obtain such certificate within 30 days of employment.
• Must be able to pass background checks and motor vehicle record checks.
• Must possess current TIPS training, or be able to complete such training within 60 days of hire.
• Must possess valid driver’s license in accordance with the laws of the State of Montana; must be insurable under the company’s auto insurance policy.
• Must be reliable, responsible, and dependable and able to work variable and flexible shift to include evenings, weekends, and holidays as required.

Working Environment & Physical Conditions

• Work Week:   45 – 60 hours per week. 
• Must be able to work weekends, evenings, and holidays.  Overtime may be required during the peak season.
• Must be able to work May – October, without opportunity for extended time off during those months. 

General physical activities.  Work involves standing for long periods of time; lifting; balancing; stooping/kneeling; reaching; bending; and safely lifting and carrying items up to 75 pounds.  Will be exposed to extreme temperatures:  heat in cooking/kitchen areas, and cold temperatures in freezer and refrigerator walk-ins.